Butter Lettuce with Maytag Blue Cheese
This butter lettuce with Maytag blue cheese is a modern riff on a classic wedge salad, but even better. Shallots, tarragon, and chervil amp it up even more.
Ingredients
For the dressing
- 1/2 cup pear or champagne vinegar
- 1 tablespoon minced shallot
- 1 tablespoon whole-grain mustard
- 1/2 cup extra-virgin olive oil
- 1/4 cup grapeseed oil
- Salt and freshly ground black pepper
For the salad
- 2 heads butter lettuce
- Salt and freshly ground black pepper
- 1/2 cup Maytag blue cheese*, or feel free to substitute Gorgonzola or Roquefort
- 4 shallots, finely diced
- Leaves from 1 bunch tarragon
- Leaves from 1 bunch chervil
Instructions
Make the dressing
- Combine the vinegar, shallots, and mustard in a blender. With the motor running, add the olive oil, a few drops at a time at first and then gradually increasing to a slight but steady stream, and blend until emulsified. Repeat with the grapeseed oil. Season with salt and pepper to taste.
Make the salad
- Wash the lettuce and separate the leaves. For each serving, toss 5 large leaves with 2 tablespoons of the dressing. Taste and season accordingly with salt and pepper.
- Place the leaves for each serving on individual plates, stacking them from largest to smallest. Sprinkle each stack with 2 tablespoons blue cheese, 1 tablespoon diced shallot, 1 teaspoon tarragon leaves, and 1 teaspoon chervil leaves.
Notes
*What can I substitute for Maytag blue cheese?
If you can’t source any Maytag blue cheese, as the chef suggests, not to worry. Gorgonzola or Roquefort work just as well.Nutrition
Serving: 1portion | Calories: 242kcal | Carbohydrates: 5g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 288mg | Fiber: 2g | Sugar: 1g